Preheat your oven to 325°F (160°C) and grease and line two 8-inch round cake pans with parchment paper.

In a large mixing bowl, beat egg yolks with half the granulated sugar until pale and thick, about 3-5 minutes.

In a separate bowl, whip egg whites with cream of tartar until soft peaks form, then add remaining sugar and beat until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture in several batches, alternating with sifted cake flour.

Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until lightly touched tops spring back.

Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.

In a chilled bowl, whip cold heavy cream until thickened; gradually add powdered sugar and vanilla, beating until stiff peaks form.

Once cakes are cool, place one layer on a platter, add whipped cream filling, top with second layer, and dust with powdered sugar.

Chill the assembled cake for about 30 minutes before serving.